• Food Science and Preservation
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• v.14 no.1
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• pp.47-53
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• 2007

Soybean curd was mixed with onion powder to develop new foods, and changes in quality characteristics were investigated. The moisture content of onion soybean curd rose as the proportion of onion powder increased Whiteness (as measured by the L value) was high in soybean cud admixed with 0.1% (w/v) onion powder, Redness (the a value) was not significantly altered (the readings were 1.03-1.54) on addition of various onion powder concentrations. Yellowness (the b value) was similarly unaffected (readings 13.00-13.93) when various levels of onion powderwere added. Free sugar analysis showed that glucose was high in soybean curd (67.22 g/100 g) admixed with 0.1% (w/v) onion powder, The main organic acid was tartaric acid, and control organic acids included citric and oxalic acids at high levels. The major free amino acids were L-arginine, ${\gamma}-Amino-n-butyric$ acid, L-histidine, L-glutamic acid, L-serine, L-tyrosine and L-threonine, and amino acid content were high in soybean curd admixed with 0.2% (w/v) onion powder. Major phenolic compounds of onion soybean curd were quercitrin, protocatechuic acid and caffeic acid. The hardness of onion soybean curd was similar to that of the control when onion powder was added to 0.1% or 0.2% (w/v), and decreasedmore onion powder was added. Organoleptic qualities dropped as onion powder levels increased. In summary, onion powder addition to soybean curd is optimal at the 0.2% (w/v) level..

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.296-301
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• 2009

In order to investigate the effect of different yeasts (La Parisienne (LP), Y18-2, Y54-3, Y90-2, Y90-9 and Y272-7) from nuruks on the quality of Glutinous rice wines, physicochemical properties and volatile flavor components were evaluated. Glutinous rice wines prepared with different yeasts were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acid, free sugar and volatile compounds. After fermentation for 17 days, the ethanol contents ranged from 13.40 to 14.50%, while the total acid levels were from 0.33 to 0.44%. The amino acid contents in six samples ranged from 0.13 to 0.18%, while soluble solid contents ranged from 12.1 to $14.7^{\circ}Bx$. The glutinous rice wine prepared with LP showed the highest level of coloring degree, soluble solid and reducing sugar among six samples. Organic acid contents of the glutinous rice wine prepared with LP had the highest levels of lactic acid and acetic acid, while the glutinous rice wine prepared with Y90-9 had the highest level of succinic acid. In all glutinous rice wines tested, the most abundant free sugars were glucose followed by maltose. Volatile flavor components in the glutinous rice wines were identified by using GC-MSD. Nineteen esters, ten alcohols, eight acids, one aldehyde and one miscellaneous compound were identified in the glutinous rice wines. Using relative peak area, it was found that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component, predominantly found in the range of 2.73-10.41%. Phenylethyl alcohol, isoamyl alcohol, ethyl oleate, ethyl linoleate and tetradecanoic acid ethyl ester were some of the major volatile components present through the fermentation, respectively. Overall, it was shown that different yeast strains from nuruks greatly affected chemical and volatile characteristics of the glutinous rice wines.

• Applied Biological Chemistry
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• v.18 no.1
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• pp.30-41
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• 1975

A substituted diphenyl ether herbicide(MC-4379) was studied on the decomposition by some environmental factors; sunlight, microorganisms, and the crude enzyme in rice plant extract. All the decomposition products were confirmed by means of TLC, GLC, and IR. The parent compound and the decomposition products were put to the test for the effect on the growth of some plants. The results obtained are summarized as follows: 1. Photolysis Amino-MC-4379, 2,4-dichloro-3'-carboxyl-4'-nitrodiphenyl ether, Nitrofen, 2,4-dichloro-3'-carboxyl-4'-amino-diphenyl ether, amino-Nitrofen, 3-carboxymethyl-4-nitrophenol, p-nitrophenol, p-aminophenol, etc. were confirmed as photoproducts, in addition to a relatively small amount of an unknown compound. It was confirmed that the solution-phase photolysis of MC-4379 was accelerated much more by the aid of a photosensitizer benzophenone. 2. Degradation by the crude extract of germinating rice seeds Nitrofen was confirmed as a major degradation product, in addition to a relatively small amount of and unknown compound. Most of the parent compound remained unchanged. 3. Degradation by microorganisms Nitrofen and amino-MC-4379 were confirmed as the major products. in addition to a small amount of an unknown compound. 4. The germinating rice seeds and soybean were grown in the 1,000 ppm emulsions of some chemicals, respectively. The effect on rice plant growth was in the inhibitory order of p-nitrophenol > C-6989> Nitrofen > amino-Nitrofen > MC-4379. The effect on soybean was in the order of Nitrofen > amino-Nitrofen > MC-4379. Two weeds, Amantus blitum and Setaria viridis were grown in the 500 ppm emulsions containing the compounds, respectively. After incubation for 3 days, it was observed that all the shoots had been dead.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.774-782
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• 2006

Flavor components in fresh Codonopsis lanceolata cultivated on a wild hill were detected by headspace sampling(HSS) method and GC-MS equipped with a VB-5(5% phenylmethyl polysiloxane) column. The 167 volatile compounds that were detected, consisted of 28 terpenes and terpene alcohols, 34 hydrocarbon, 31 alcohols, 13 aldehydes and ketones, 25 esters, 6 acids, 10 ethers and 20 miscellaneous components. The ten major volatile flavor components, comprising about 58% of the total, were dl-limonene (10.2%), ${\alpha}$-guaiene (9.0%), 2,2,6-trimethyl-octane (8.6%), hexadecane (8.0%), isolongifolan-8-ol (4.2%), 2,4,4-trimethyl-1,3-pentanediol diisobutyrate (4.1%), ${\beta}$-selinene (3.9%), 2,2,3-trimethylnonane (3.6%), 3-methyl-5-propyl-nonane (3.1%), and ledene (3.1%). The unique aroma of fresh Codonopsis lanceolata described by sensory evaluation was green, earthy, camphoraceous and aldehydic. The components attributed to green or camphoraceous flavor such as 1-hexanol, 2-methylhexan-3-ol, 3-hexen-1-ol, cis-3-hexenyl butyrate, ethylhexanol, hexyl acetate, trans-2-hexen-1-ol, camphor, longiborneol and menthol were not included in the ten or twenty major volatile components which had the largest peak area in descending order. We concluded that the intensity of green and camphoraceous flavor might be used as an indicator of the freshness of Codonopsis lanceolata.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1186-1192
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• 2003

The food components and quality characteristics of two kinds of boiled-dried anchovies (Engraulis japonica) in the Korean market such as the Jukbang-Myoel (JM) and Kwonhyunmang-Myeol (KM) were investigated. KM was higher in moisture content, and lower in crude protein and lipid contents than JM. Volatile basic nitrogen was higher in KM than in JM, whereas TBA value showed higher levels in JM. Total combined amino acid contents of KM and JM were 41.9∼46.6 g/100 g and 42.0∼49.2 g/100 g, respectively, and large sized boiled-dried anchovies revealed higher contents than small sized ones in both samples. Their major amino acids were Glu, Asp, His, Leu, Ala and Arg. Total lipids of KM and JM were consisted of 55.4 ∼ 68.4%, 53.0 ∼ 68.0% neutral lipid and 31.6∼44.6%,32.0∼47.0% polar lipid, respectively, and their major fatty acids were 14:0, 16:0, 16:1n-7, 18:1n-9, 20:5n-3 and 22:6n-3. In taste compounds of boiled-dried anchovies, free amino acid contents of Km and JM were 953.7 ∼ 1,044.8 mg/100 g and 968.8 ∼ 1,306.4 mg/100 g, respectively, and main free amino acids were Tau, His, Ala, 1-methyl his, Lys, Glu and Gly. The contents of other taste-active components such as IMP, total creatinine, TMAO and inorganic ions were not significantly different between KM and JM. The results of sensory evaluations for organoleptic characteristics, small sized JM showed no difference in sensory qualities, whereas large sized JM showed good qualities for appearance, taste and odor compared with KM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1315-1321
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• 2006

This study was conducted to investigate antioxidant activity and functional component analysis in different sections of Korean mountain ginseng (seed, leaf, stem and root). The major free amino acids were arginine, proline, $\gamma-amino-n-butyric$ acid, alanine and aspartic acid, and proline showed the highest content 22.98 mg/g in 80% MeOH extract of seed. Contents of $\gamma-amino-n-butyric$ acid and alanine were the highest in 80% MeOH extract of leaf, with 26.04 mg/g and 13.07 mg/g. Aspartic acid showed the highest content 23.42 mg/g in 80% MeOH extract of leaf. The major fatty acids were identified as palmitic acid, oleic acid and linoleic acid by GC. Content of total phenolic compounds were 737 mg% in 80% EtOH extract of seed, and 560 mg% in 80% MeOH extract of seed. The highest contents of ferulic acid and salicylic acid were $875{\mu}g/g\;and\;78{\mu}g/g$ in 80% MeOH extract of leaf, and $\rho-coumaric$ acid was $181{\mu}g/g$ in 80% MeOH extract of stem, respectively. The highest contents of ginsenoside-Rg1, Re, Rd and Rc were $14.5{\mu}g/g,\;48.78{\mu}g/g,\;27.57{\mu}g/g\;and\;4.87{\mu}g/g$ in 80% MeOH extract of leaf, respectively. Antioxidant activities by DPPH were 83.82% in water extract of leaf, 89.74% in 80% EtOH extract of leaf and 88.37% in 80% MeOH extract of leaf, and 92.81% in BHA (200 ppm). These results suggest that Korean mountain ginseng is very important as functional food material.

• Korean Journal of Plant Resources
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• v.30 no.4
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• pp.335-342
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• 2017

Spiraea prunifolia Sieb. et Zucc. var. simpliciflora Nakai (SSN) has been used for the anti-inflammation in traditional folk medicine. To compare water and methanol extracts of SSN, we analyzed major components using LC IT TOF MS. The major components of hot water extract were identified as caffeic acid and p-coumaric acid, but methanol extract was not well established. However, methanol extract was detected with less polarity compounds compared to hot water extract. Next, we investigated the inhibitory effects of SSN water extract on the lipopolysaccharide (LPS)-induced inflammatory response or $H_2O_2-induced$ oxidative stress in Raw 264.7 macrophage cells. SSN strongly suppressed the production of nitric oxide in LPS-induced inflammatory response without cytotoxcity. The SSN possessed free radical scavenging activities such as DPPH ($IC_{50}=320.2{\mu}g/m{\ell}$), ABTS ($IC_{50}=124.0{\mu}g/m{\ell}$), and superoxide anion radical ($IC_{50}=122.6{\mu}g/m{\ell}$). The total phenol and flavonoid content of SSN was 56.7 mg/g, and 15.1 mg/g, respectively. Furthermore, SSN decreased the $H_2O_2-induced$ cytotoxicity by enhancing the cell viability, and SSN significantly reduced the intracellular reactive oxygen species (ROS) level. Therefore, SSN may be recommended as an effective strategy to prevent and/or treat various inflammation and ROS-induced diseases.

• Korean Journal of Plant Resources
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• v.25 no.4
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• pp.473-481
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• 2012

This study was conducted to investigate the contents of ginsenosides and physiochemical properties of Panax ginseng after 9 times steaming and drying treatment by using the new auto steamer which is more fast and simple than previous report. In the process of steaming and drying, the content of six major ginsenosides such as Rg1, Re, Rb1, Rc, Rb2 and Rd were gradually decreased. On the other hand, the content of seven minor ginsenosides includes Rh1, 20(S)-Rg2, 20(R)-Rg2, 20(S)-Rg3, 20(R)-Rg3, Rk1 and Rg5 were gradually increased. We observed the protopanxadiol ginsenosides such as Rb1, Rb2, Rc and Rd were converted into 20(S)-Rg3, 20(R)-Rg3, Rk1 and Rg5; similarly protopanxatriol ginsenosides of Rg1 and Re were converted into Rh1, 20(S)-Rg2 and 20(R)-Rg2. Based on the result of fresh ginseng, the contents of reducing sugar, acidic polysaccharide and total phenolic compounds were gradually increased and reached to maximum at 7 times repetitive steaming process of the fresh ginseng. Whereas DPPH radical scavenging activities were gradually decreased to 68% at 7 times steaming. New auto 9 repetitive steaming and drying process has similar production with original methods, but content of benzo(a)pyrene were not almost detected comparatively taking less time. The present results suggested that this method is best for the development of value-added ginseng industry related products.

• The Korean Journal of Mycology
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• v.40 no.4
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• pp.229-234
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• 2012

A key molecule in the pathogenesis of Alzheimer's disease (AD) is the ${\beta}$-amyloid peptide ($A{\beta}$) generated by ${\beta}$-secretase activity, an aspartic protease. This study was designed to evaluate inhibitory effect of the high-molecular weight water-soluble polysaccharides (Et-P) isolated and purified from Phellinus linteus fruiting body on ${\beta}$-secretase activity. The Et-P was purified from the hot water extract of Phellinus linteus fruiting body mainly by 75% ethanol precipitation and DEAE-Cellulose column chromatography. From the DEAE-Cellulose chromato-gram and molecular weight analysis, the Et-P was shown to be a mixture of three polysaccharides with molecular mass of 1,629, 1,294, and 21 kDa, respectively. The monosaccharide composition of Et-P was determined to be glu-cose, galactose, and mannose as major sugars, glucose being the most prominent one (48% in mole percentage). The elemental analysis and FT-IR analysis suggested that Et-P is typical polysaccharides having at least partially ${\beta}$-linkages and possible existing as complex with phenolic compounds. The laminarinase digestion and HPAEC-PAD analysis suggested that Et-P is a variant of beta-(1,3)-glucans. The Et-P showed DPPH radical scavenging activity and, especially, a significant inhibitory activity on ${\beta}$-secreatase activity (48% inhibitin at 100 ${\mu}g/mL$), suggesting that they may inhibit the formation of $A{\beta}$ which is the major causative of Alzheimer's disease. The results of this study suggest that the water soluble polysaccharides of Phellinus linteus fruiting body can be a potent material for the development of preventive or therapeutic agents for AD.

• Journal of Life Science
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• v.28 no.11
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• pp.1347-1353
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• 2018

The fermentation of non-digestible soy meal can convert polysaccharides into many compounds that have a wide variety of biological functions. Bacillus strains are capable of hydrolyzing non-digestible saccharides, such as melibiose, raffinose, and stachyose, found in soy meal components. A highly active ${\alpha}$-galactosidase (${\alpha}$-d-galactoside galactohydrolase, EC 3.2.1.22) was isolated from a bacterium in a traditional Korean fermented medicinal herb preparation. The isolate, T2-16, was identified as Bacillus coagulans based on its 16S rRNA sequence and biochemical properties, and the strain was named Bacillus coagulans NRR-1207. When incubated in 10%(w/v) skim milk, Bacillus coagulans NRR1207 caused a decrease in the pH of the culture medium, as well as an increase in titratable acidity and viable cell counts. This strain also showed higher activities of ${\alpha}$-galactosidase, ${\beta}$-galactosidase, ${\alpha}$-glucosidase, naphthol-AS-BO-phosphohydrolase, and acid phosphatase when compared to other enzymes. It hydrolyzed oligomeric substrates, such as raffinose and stachyose, and liberated galactose, indicating that the Bacillus coagulans NRR1207 ${\alpha}$-galactosidase hydrolyzed the ${\alpha}$-1,6 glycoside linkage. These results suggest that the decreased stachyose and raffinose contents observed in fermented soy meal are due to this ${\alpha}$-galactosidase activity. Bacillus coagulans NRR1207 therefore has potential probiotic activity and could be utilized in feed manufacturing, as well as for hydrolyzing non-digestible soy meal components.